Meanwhile in a frying pan, add 2 tbsp of sunflower oil and 2 tbsp of soya sauce and fry the mushrooms, until all the liquid has evaporated and mushrooms are cooked. Remove mushrooms, put in a bowl and leave to one side

In a large frying pan, add 6 tbsp of sunflower oil and heat

In a bowl, add all the ‘crumb’ ingredients and mix

Once the oil in the frying pan has heated up, coat each tofu piece in the crumb mixture and put in the frying pan to brown on all sides, approx. 2 minutes each side. Once the tofu has cooked, lay on on plate that has been covered with a piece of kitchen paper to soak up excess oil

In the stock soup water, add the noodles and cook for 10 minutes, then add the spinach and cook for a further 2 minutes, until spinach has wilted